Recipes

Clean Moroccan chicken chickpea salad

Small handful of raw almonds
2 x chicken breast, cut into thin strips
4 x spring onions, chopped
1 x can of chickpeas, drained and rinsed
200g cous cous
1 x large garlic clove, finely chopped
3 tsp harissa paste
2 tsp cumin seeds
Handful of coriander
Spinach
salt and pepper to taste

Dressing:
3 x tbs lemon juice
2 x tbs honey

Serves 4

If you’re after a quick (15 mins) meal that really does only take fifteen minutes (I’m looking at you, Jamie O) that’s full of flavour and totally clean, try this.

Make your couscous first so it can develop while you’re making the rest of the dish.  Follow the packet instructions.

Put the almonds in a plastic bag and bash with a rolling pin till they are crushed up. Toast in a large frying pan till they are golden brown.

Remove these from the pan and set aside. In the same pan, fry the garlic until soft then add the harissa paste and cumin seeds. Add the chicken strips, turning until they are sealed and fry for 10 minutes.
Add the chickpeas, spring onion, almonds and couscous and fry for 5 more minutes, turning everything together.

Put a bed of raw spinach in each serving bowl and spoon everything from the pan on top. In a small bowl mix the lemon juice and honey together and drizzle over the dish.

Huzzah. You’ll be crowned a master of the taste sensation.

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